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Walk Kansas

Walk Kansas State Leader

Sharolyn Jackson
Sharolyn Flaming Jackson
K-State Research and Extension
1007 Throckmorton Hall
Manhattan, KS 66506
785-532-2273
sharolyn@ksu.edu

 

A health initiative presented by Kansas State University Agricultural Experiment Station and Cooperative Extension Service

Red Lentil Soup

Recipe handout

Ingredients

1 1/2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 carrots, chopped (1 cup)
1/2 cup chopped fresh or canned tomato
1 celery rib, chopped
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1 cup dried red lentils
4 cups water
1 1/2 cups chicken broth
2 tablespoons chopped fresh parsley

Directions:

Remember to wash your hands!

  1. Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes.
  2. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes.
  3. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
  4. Stir in parsley, then season with salt and pepper.

Tips

  • Lentils and split peas do not require soaking.
  • Sort and remove debris, rinse, and boil lentils 15 to 20 minutes; split peas 30 minutes.
  • For more flavor, use canned fire-roasted tomatoes or any seasoned tomato product.